My kids are notorious for eating a particular breakfast cereal for months and then exclaiming out of nowhere that they don’t like it and won’t eat it anymore. Last week I found a box of oat brits behind the 6 other cereal types in our pantry that my girls emphatically expressed they’d never eat again (despite eating them for the first 6 years of their life). I hate waste so I’m always sneaking such decidedly “yucky” food into my cooking….Here is the sweet result that the girls love, stay tuned for a savoury oat brits concoction (Vegetarian Sausage Rolls).
Ingredients – dry
8 oat brits, crushed finely
⅔ cup spelt wholemeal flour
1 cup vegan choc chips
⅔ cup stevia (you could use packed brown sugar)
1 tsp baking powder
Ingredients – wet
½ cup light virgin olive oil (almond oil also adds a nice flavour)
½ cup almond milk (or other non-dairy milk)
½ cup water + 1 tsp apple cider vinegar + 2 Tbsp chia seeds (chia “egg” replacer)
Preheat oven to 180°C, 160°C fan-forced. Line a 3cm-deep, 18cm x 28cm (base) slab pan with baking paper.
Whisk chia seeds in water and apple cider vinegar and leave for 10 minutes to thicken to an raw egg consistency. Meanwhile, combine crushed oat brits, flour, baking powder, choc bits and sugar in a large bowl.
Whisk oil, almond milk and chia “egg” together. Add to oat brits mixture and stir until well combined.
Press mixture into prepared pan using the back of a spoon. Bake for 20-25 minutes or until lightly browned and set.